Propane Stove Miso Mushroom Breakfast Ramen
A savory, energizing ramen with mushrooms, miso broth, and a jammy egg, quick to prepare on a propane stove for a soul-warming camp breakfast inspired by Japanese flavors.
Equipment
- Pot
- Spoon
- Knife
Ingredients
- 2 cups water
- 1 tbsp white miso paste
- 2 oz ramen noodles unseasoned, broken in half
- 1 cup mushrooms sliced
- 2 large eggs
- 2 tbsp green onion sliced
Instructions
- Bring water to a boil in the pot. Gently lower in eggs and cook 7 minutes for jammy yolks. Remove eggs, cool slightly, and peel.
- Add mushrooms to boiling water; simmer 2 minutes.
- Stir in ramen noodles and cook until tender, about 3 minutes.
- Remove from heat, dissolve in miso paste, and stir well.
- Peel and halve eggs, then arrange atop ramen. Scatter green onions over and serve hot.
Notes
Unseasoned ramen is ideal for customizing flavor. Pre-cook and peel eggs at home for faster assembly. Use dried mushrooms for lightweight packing.